1 tbsp. olive oil
1 medium yellow onion, peeled and roughly chopped
1 cup dried lentils, sorted and rinsed
1 tbsp. curry powder
1 tsp. garam masala
6 cups low sodium chicken broth
2 cups kale, shredded, packed
Salt and pepper to taste
Place olive oil and onions into a large pot and sauté until onions are softened. Add remaining ingredients, bring to a boil, and then cover and cook over medium heat for 25-30 minutes, until lentils are tender. Allow soup to cool and then transfer to the 40 oz. Blender and blend or pulse until desired consistency is reached. Serve or re-heat briefly as desired before serving.
NOTE: Always allow the soup to cool to room temperature before blending. Once blended, transfer mixture back to a saucepan and heat to desired temperature.